Made awesome frosting :D

PurpleTurtles · February 2012

For a cake that I'm baking for a kiddo's birthday tomorrow. Downside: because we've cut out all the sugar in our diet, licking the beaters (which is my favorite part of baking...duh) made me realllllly sick to my stomach. Ugh.

Question though: The cake is supposed to serve 12, there will be 14 bodies at the birthday party (including kiddos), and DH and I probably won't eat any of it...that's enough right? I've never made a layered cake before, and it looks so tiny!

sarack · February 2012

if you slice it really small it will probably be fine. i always make way more than necessary. cake is my fav part.:)

i need the recipe for this awesome frosting!

Johlise · February 2012

Cut it in half and then cut each half into quarters.. piece it up after that. Easiest way to cut a cake IMO.

Dana86 · February 2012

I think you should be good, not everyone will probably have cake and with it being layered you can get away with smaller pieces.

PurpleTurtles · February 2012

sarack:
if you slice it really small it will probably be fine. i always make way more than necessary. cake is my fav part.:)

i need the recipe for this awesome frosting!

It's from The Cake Bible:

Neoclassic Buttercream:

Ingredients (at room temperature)

6 large egg yolks, 3/4 c. sugar, 1/2 liquid cup corn syrup, 2 c. unsalted butter, 2-4 T flavoring (optional - I used vanilla).

Have ready a greased 1 c. heatproof glass measure near the range.

In a bowl, beat the yolks with an electric mixer until light in color. Meanwhile, combine the sugar and corn syrup in a small saucepan, and heat, stirring constantly, until the sugar dissolves nd the syprup comes to rolling boil (the entire surface will be covered with large bubbles). Immediately transfer the syrup to the glass measure to stop the cooking.

If using an electric hand-held mixer, beat the syrup into the yolks in a steady stream. Don't allow syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to removed the syrup clinging to the glass measure. Continue beating until completely cool.

Gradually beat in the butter and, if desired, any additional flavoring. Place in an airtight bowl. Bring to room temperature before using. Rebeat to restore texture.

Pointer: The syrup must come to a rolling boil or the buttercream will be too thin.

Store 6 hours at room temperature, 1 week refrigerated, 8 months frozen.

soralette · February 2012

Mmmm... that does sound like good frosting!! Corn-syrup based frostings are so delicious (but SUCH a PITA to make, omfg).

You've reminded me, though, that I need to bake a cake; I have a whole cake's worth of nutella buttercream in the freezer that ought to get used before it goes bad!